Ingredients

  • 500g skinless, boneless chicken breast fillets - cubed
  • 4 carrots, chopped
  • 150g frozen garden peas
  • 3 to 4 stalks celery, sliced
  • 75g butter
  • 50g grated Parmigiano Reggiano
  • 1 onion, chopped
  • Salt and black pepper
  • 1 packet puff or flaky pastry

Method

  1. 1

    Preheat oven to 220°C/gas mark 7.

  2. 2

    In a saucepan over medium heat, cook onion, carrots, peas and celery in olive oil until soft and translucent. Add chicken and cook for 15-20 minutes. Season with salt and pepper.

  3. 3

    Prepare a 23cm (9 inch) pie dish by lining with pastry.

  4. 4

    Place the chicken mixture of the prepared pie dish and add grated Parmigiano Reggiano grated on the top. Cover with top pastry, seal edges and cut away excess pastry.

  5. 5

    Bake in the preheated oven for 40-45 minutes or until pastry is golden brown.

  6. 6

    *All information included in this recipe has been provided by Italia Formaggi.

Nutritional Details

Each serving provides
  • Energy 1884kj 450kcal 23%
  • Fat 15.0g 21%
  • Saturates 6.5g 33%
  • Sugars 7.0g 8%
  • Salt 1.3g 22%

% of the Reference Intakes

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